Roasted Vegetable and quinoa bowl with Smokey Miso Dressing*
Roasted Vegetable and quinoa bowl with Smokey Miso Dressing
Ingredients
- 3 tablespoons Apple Cider vinegar
- 1 tablespoon miso paste
- 2 tablespoons maple syrup
- 4 tablespoons toasted sesame oil
- 1 tablespoon tamari
- ½ teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 1 cup of cooked quinoa or rice per person
- Roasted Sweet potato, red onion, red pepper
- Roasted Tofu
To serve (all optional)
- serving of cucumber, sliced
- serving of edamame beans
- serving of spring onions, finely chopped
- sprinkle of sesame seeds
- sprinkle of dried red chilli flakes
Instructions
- Place all of the ingredients, except the oils, into a medium bowl and whisk to combine.
- Gradually add the oils in a steady stream, whisking constantly to create a smooth, emulsified dressing. Taste to adjust the flavours to your preference.
- Assemble the vegetables on top of a bed of quinoa and top with a generous tablespoon or 2 of the dressing and add tofu and additional toppings.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
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